Serious Eats: Talk
I recently tried a recipe for a blueberry crumbcake that did not come out as planned. It was extremely delicious, but some of the crumb topping sunk to the middle of the cake while some stayed at the top. While taste is usually the most important thing to me when choosing a recipe, I would like to know if you guys had any tips on how to prevent my topping from sinking.
Thanks in advance.